So, I’m recovering from eardrum surgery this week and this “ice cream” is saving me!! Both mentally and physically. Physically because anything too crunchy or chewy is painful to eat and mentally because alllll I want to eat this week is sugar. I think it has to do with being bored and cooped up in bed all day.
Don’t let the quotations around the “ice cream” scare you away, this stuff is so so good you would never know it’s not actually ice cream. It’s naturally super creamy and sweet, only two ingredients, and so quick & easy to make! It still blows my mind that it’s vegan, dairy-free, and literally just some blended frozen fruit. I always consider the idea of going vegan from time to time, especially when coming across replacement recipes like this…maybe one day when I have the will power to give up my love for sushi.
Anywayssss, got off topic. “Ice cream” -> try it. You won’t be disappointed 🙂
Serves: 1 Time: 5 minutes
- 2 large frozen ripe bananas; cut in small cubes
- 2 tbsp all-natural peanut butter
- Additional toppings: nuts, chocolate chips, more peanut butter, etc.
Directions: Blend the banana cubes in a high-speed blender or food processor. You may have to stop and stir occasionally. Once the bananas have reached a creamy consistency, add the peanut butter, and blend for 30 seconds or until it looks like the mixture is completely blended together (you can taste test to make sure). Add on any additional toppings if using and enjoy!
Calories: 380, Total Fat: 16g, Total Carbs: 47g, Fiber: 10g, Sugars: 33g, Protein: 11g